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Heather Johnston

A reader just asked for directions on how to cook Martha's ham since her tag came off. Here's my response based on the tag on my Martha Stewart ham, plus my two cents:

First of all, it is already cooked, so you don't have to worry too much. It is just a matter of reheating without drying it out.
Here's what the tag says:

"Refrigerate until ready to heat. Bake ham at 300F until heated through (140F on a meat thermometer), about 2 hours." I'm going to cover mine for at least the first, say, 45 mins of the cooking process, but they do not suggest it.
The tag offers a different recipe for a glazed ham that reads as follows:

"Preheat oven to 325F. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 hour. Unwrap ham, discard parchment and foil. Place on cutting board. With a large, sharp knife, score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham back to large roasting pan. Raise oven temperature to 400F. In small bowl mix together 1 cup dark brown sugar and 1/4 c cognac. (I imagine any glaze would do.) Brush ham with 3/4 of the brown sugar mixture, return to oven; cook ham 30 minutes. Brush ham with remaining mixture, and continue cooking 10 minutes more. Transfer to a cutting board until ready to carve."

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there's no doubt about the quality of this ham, it's just a simple issue to look this picture and you notifed the texture and juiciness of the meat.


I definitely would like to know which Martha's secret is. I have seen different recipes she has prepared and them all are simply exquisite. She is without doubts "The Goddess of Kitchen".

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Ah! The world is good.

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